Gluten-Free Caramel Espresso Chocolate Chip Cookies (Print Version)

Soft, decadent treats blending chocolate, caramel, and espresso in a gluten-free base.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1/2 tsp fine sea salt
05 - 2 tsp instant espresso powder

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 3/4 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 1/2 tsp pure vanilla extract

→ Add-Ins

11 - 1 cup semi-sweet chocolate chips
12 - 3/4 cup soft caramel candies, chopped into small pieces

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the gluten-free flour, baking soda, baking powder, sea salt, and espresso powder in a medium bowl.
03 - Beat the softened butter with both sugars using a mixer until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, then add the vanilla extract, mixing until smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until just combined.
06 - Fold in the chocolate chips and chopped caramel candies with a spatula.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11-13 minutes, or until the edges are lightly golden but the centers are still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The espresso deepens the caramel flavor into something restaurant-worthy without any fancy technique
  • These cookies manage to be gluten-free while staying incredibly soft and chewy for days
02 -
  • Chopping caramel while frozen prevents it from melting into a sticky mess on your cutting board
  • These cookies continue cooking on the hot baking sheet, so removing them while slightly underdone is essential
03 -
  • Room temperature ingredients prevent the caramel from seizing when mixed into the dough
  • Weighing your flour yields the most consistent results since gluten-free blends vary in density

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